Really the simplest KEY-PLAYER ingredients needed to create the ultimate of candy bars. You will love these ..unfortunately.
Base recipe courtesy of thebakermama.com
- Snaps pretzels
- 1 cup creamy peanut butter, room temp.
- 1.5 cups dry roasted salted peanuts
- 12 oz caramel sauce (or caramel squares)*
- 2 (10 oz) bags semi sweet chocolate chips
Please see all my pics below for help with step by step instructions.
Line a 9×13 baking dish with parchment paper.
Line the bottom of the baking dish with the pretzel snaps (pictured below).
Spread the peanut butter on top of the pretzels using a rubber spatula**.
Evenly cover the peanut butter layer with the peanuts. Freeze for at least 1 hour.
Next, using a rubber spatula, spread the caramel sauce evenly over the peanuts and freeze again for 1 hour.
In a medium pot, melt the chocolate chips (one bag at a time) on low heat, constantly stirring, until smooth.
Remove the bar from the freezer and immediately slice into 2×2″ squares.
Line a separate rimmed cookie sheet with parchment paper. Using a fork or slotted spoon, dip each square into the chocolate – coat it well, allowing the excess choc to drip off. Place on cookie sheet. Repeat with all the squares.
Place bars in the fridge for 30 minutes to set. ENJOY!
Yields 24 bars/squares.
Store leftovers in the fridge.
*I found caramel sauce at Trader Joes. If you can only find the caramel squares, unwrap them, place them in a bowl and microwave with 1/4 cup water for 1 minutes. Remove, stir and then place back in the microwave for 30 additional seconds. Remove again and stir until completely smooth and drizzlable.
**My peanut butter was easily spreadable. If yours is not, warm it in a small pot, stirring constantly until smooth.